It's now been 13 months of working from home, and though there are a lot of things about this new normal that we still can't get used to, having more relaxed weekday mornings has been a really lovely benefit. With that comes the desire for breakfast dessert, and though I'd happily bake scones or cakes weekly, I was in need of something a little healthier. These muffins have minimal sugar so definitely feel perfectly appropriate for breakfast, and are a great way to use up leftover starter.



As we round out one year of COVID, one year of the meal plan, and one year of working from home, I'm reminded how much this space, and food in general, has been a life line these past 12 months. Watching the time pass as our meals, and cooking style, shifted through the seasons. Spring 2021 has sprung, and with that comes a slow shift back to simple, veggie packed meals. 

This sandwich has become a house favourite since we first discovered a version of it on Jesse's original blog several years ago. I'm always looking for unique ways to devour the fresh loaves of sourdough we have on the go, and this definitely hits the craving. 



A few years back, we had a lovely winter stay at the Drake Devonshire. I've spoken about it in this space before. I can still remember the coconut oatmeal I ordered one of our mornings there, and have been meaning to recreate it since. We had no almond butter in the house, but that was easily solved with a quick oven roast and food processor blitz of whole almonds. This is one of those simple yet delicious breakfasts, that feels both perfectly satisfying and wonderfully warming on these blustery February mornings. 



We've been making this recipe for years. My love for middle eastern food runs deep, and I will take any excuse to eat pita and hummus for dinner. The chicken works equally well in the winter baked in the oven, or grilled on the bbq in the summer months. Whatever you do, don't skip the pickled turnips -- they add a lovely vinegary complement to the flavour packed chicken. 




December would typically be filled with all the holiday gatherings, but as we all know, this December, just like this whole year, is anything but typical. In lieu of hanging with friends and family, we'll be tucked away at home, using the quiet time for a much needed reset. 

Just because we won't be seeing people, doesn't mean we can't still enjoy all the festive seasonal treats, so since December 1st holiday cookies have been in full swing around here. First we had Chanukah sugar cookies, then BA's chocolate-tahini linzers, most recently Nana's shortbread and coming up later this week, gingerbread and chocolate log. 

Karyn's Christmas tea seemed like the perfect thing to have on hand while we chow down on so many cookies. Reminiscent of last year's Dames holiday cookie exchange. 



One of the benefits of so many people working from home is that a lot of local chefs are doing (and sharing) more home cooking. I stumbled onto this recipe after falling down a deep online rabbit hole, landing on Chef Rocco's instagram account. Given the delicious-ness of all things Libretto, I knew this recipe would not disappoint. The in-house taste tester labeled these restaurant quality pancakes -- so you know they're a winner!




We just got back from another splendid week at the cottage, filled with a 3L bottle of rosé, outdoor workouts, early morning paddle boarding/kayaking, aperol-spritz dock o'clock, blueberry picking, late night bbq smores, and an engagement! It felt so good to be offline for a whole week, surrounded by family, fresh air and the lake.  

In true Shelley fashion, there's no way I wouldn't tackle the long drive without snacks, so I made a big batch of these before leaving town. They were perfect car snacks, and came in handy all week long before an early morning paddle, or after one of N's long rides.